prep: 10mins
cook: 5mins
serves: 4


  • 1 cup olive oil
  • 2 birds eye chillies, finely sliced
  • 2 avocados, peeled and diced
  • 2 large handfuls baby rocket leaves
  • 200g feta, crumbled
  • juice of one lemon
  • 8 extra large eggs
  • 2/3 cups Bulla Thickened Cream
  • 20g butter, chopped
  • salt and freshly ground black pepper, to taste
  • 4 Turkish rolls, split and toasted

Fluffy Scrambled Eggs With Feta & Chilli Avocado Smash


  1. Combine oil and chilli in a small jar, allow the oils from the sliced chillies to release into the olive oil. Any remaining oil can be kept for other meals.
  2. In a medium size bowl place avocado, rocket, feta and lemon juice. Toss to combine and coat avocado in juice, season with freshly cracked pepper. Toast Turkish bread ready to serve. Whisk eggs and Bulla Thickened Cream until well combined, season to taste.
  3. Heat butter in a large frying pan over medium heat, once melted and bubbling add egg mixture. Allow the egg to cook and then drag mixture into the middle of pan, allowing more egg mixture to move on to hot pan. Cook the eggs for about 2 minutes. Remove pan from the heat, allowing residual heat to finish cooking eggs.
  4. Spoon scrambled eggs onto toast and top with avocado mixture, drizzle generously with chilli oil.